Title: Small red potatoes stuffed with smoked salmon, scallion,
Categories: Live
Yield: 4 Servings
10 sm Red potatoes, (each the size
A walnut), scrubbed, patted
Dry,
And rubbed with vegetable
Oil
3 oz Finely chopped smoked salmon
(about 1/2 cup)
1/2 c Plain yogurt
3 tb Minced scallion
2 tb Minced fresh parsley leaves
Garnish:
Drained bottled capers
Prick the potatoes with a fork and bake them in the middle of a
preheated 425 degree oven for 40 minutes. While the potatoes are
baking, in a bowl stir together the salmon, the yogurt, the scallion,
and the parsley. While the potatoes are warm, halve them, scoop them
out, leaving 1/4-inch-thick shells, and reserve the scooped-out
potatoes for another use. Season the salmon mixture well, and divide
it among the potato shells. Top each potato with a caper and serve
them at room temperature.
Yield: 20 hors d'oeuvres